Cajun Crab Au Gratin
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Cajun Crab Au Gratin
  Cajun    Crab  
Last updated 6/12/2012 1:11:51 AM. Recipe ID 39522. Report a problem with this recipe.
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      Title: Cajun crab au gratin
 Categories: None
      Yield: 6 Servings
 
      1 lb Lump crab meat; picked over
      1 tb Cajun Spice; (LeRoy's or
           -anyone of your choice)
      2 tb Mayonnaise
      2    Green onions; sliced
      1    Extra lg egg
    1/4 c  Whipping cream; (plus 6
           -Tbsps extra)
      2 ts Thai garlic red chile sauce;
           -(Rooster brand)
    3/4 c  Diced fresh Shitaki
           -mushrooms(3-lg caps;, stems
           -removed)
      1 ts Butter
           Salt and pepper
      1 c  Loosely packed shredded
           -Swiss cheese
      1 c  Panko; (Japanese bread
           -crumbs)
           Sweet paprika
 
  In a large bowl combine the crab meat and green onions. In another
  bowl lightly beat the egg, mayonnaise, cajun spice, 1/4 cup of cream
  and the red chile sauce together. In a small frying pan, over medium
  heat, saute the mushroom in the butter until lightly browned. Salt
  and pepper to taste and add to the crab mixture. Add the egg mixture
  to the crab meat and mushrooms and gently mix trying not to break the
  crab meat up too much. Add the Panko and Swiss cheese and gently
  toss. To cook, divide the mixture evenly among 6 oven proof ramekins.
  Drizzle 1 Tablespoon of whipping cream over each ramekin of crab
  meat. Bake in a preheated 350 degree oven until lightly browned and
  heated through (about 15 to 20 minutes) being careful not to let the
  top burn. Remove, dust with a little paprika, and serve at once.
  
  NOTES :      This can be served as a first course or a main course
  with side dishes.  I find this is even tastier if allowed to sit
  covered overnight in the refrigerator before cooking. Recipe 




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Recipe ID 39522 (Apr 03, 2005)

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